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Layered Red Velvet Cheesecake Bundt Cake

A stunning combination of chocolatey red velvet cake and creamy cheesecake in a beautiful bundt shape, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Plus extra for dusting the pan
  • 2 cups granulated sugar
  • 1 cup butter Softened
  • 4 large eggs Room temperature
  • 1 cup buttermilk Room temperature
  • 1 tbsp red food coloring Adjust according to preference
  • 1 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp salt
For the Cheesecake Layer
  • 2 packs cream cheese Softened
  • 1 cup granulated sugar
  • 2 large eggs Room temperature
  • 1 tsp vanilla extract

Method
 

Prepare the Bundt Pan
  1. Preheat the oven to 350°F (175°C).
  2. Grease the bundt pan generously with butter and dust with flour.
Make the Cheesecake Layer
  1. In a bowl, beat the cream cheese until smooth.
  2. Mix in the sugar, eggs, and vanilla until well combined.
  3. Set aside.
Make the Red Velvet Cake Batter
  1. In a large bowl, cream together the softened butter and sugar.
  2. Add eggs one at a time, mixing well after each addition.
  3. Stir in buttermilk, food coloring, cocoa powder, vanilla, baking soda, and salt.
  4. Gradually add flour and mix until just combined.
Assemble and Bake
  1. Pour half of the red velvet batter into the prepared bundt pan.
  2. Layer the cheesecake mixture on top.
  3. Top with the remaining red velvet batter.
  4. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
  5. Let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

For serving, dust with powdered sugar or drizzle with white chocolate for an elegant touch.